Canning Inventory - 2015

Here's a list of the canned foods I have for this year.

I made it a point not to open anything that I have canned this year until after compiling this inventory, so this list comprises all of my canning for the year. A few items (marked with an asterisk*) are items from previous years that have not yet been opened.

When possible, I've also included a link to the recipe I used to make the item, as well, in case anyone wants to learn more or wants to give the recipe(s) a try.

In no particular order:

Kosher-Dill Pickles

http://foodsoftheworld.activeb...ckles_topic3251.html

13 quarts, 2 pints

Pickled Sliced Hatch(?) Peppers (same recipe as the pickles above, but with no added dried hot chiles)

2 pints (I made 3, but gave 1 to my dad)

Polish Dill Pickles (traded with my dad for 1 quart of my kosher dill pickles)

1 quart

Sauerkraut

http://foodsoftheworld.activeb...kraut_topic1349.html

3 quarts, 3 pints

Whole, Halved and Quartered Tomatoes

http://foodsoftheworld.activeb...atoes_topic1487.html

11 quarts

Tomato Juice (by-product of canning the tomatoes)

1 quart, 7 pints and 7 half-pints

Salsa

5 pints, 1 half-pint

Pickled Beets

http://foodsoftheworld.activeb...beets_topic1480.html

1 quart (purchased from Hutterite colony), 3 Pints*

Eastern Carolina Pulled Pork Finishing Sauce

http://foodsoftheworld.activeb...g-sauce_topic61.html

2 quarts

The Magnolias House Mississippi Barbecue Sauce

http://foodsoftheworld.activeb...sauce_topic3574.html

1 pint, 3 half-pints

Kentucky Barbecue Sauce

http://foodsoftheworld.activeb...becue_topic4414.html

4 half-pints

Smoky Canned Venison Chunks

http://foodsoftheworld.activeb...-chunks_topic64.html

3 pints (more planned, along with venison stock)

Slivkový Lekvár

http://foodsoftheworld.activeb...lling_topic4518.html

5 half-pints, 1 quarter-pint

Honeyed Preserved Kumquats (gift from Brook)

http://foodsoftheworld.activeb...quats_topic4014.html

1 half-pint*

Huckleberry Preserves

2 half-pints*

Apple Jelly

2 half-pints*

Chokecherry Jelly (purchased from Hutterite colony)

1 half-pint

Wild Plum Jelly (gift from parents)

1 half-pint

Chokecherry Syrup

http://foodsoftheworld.activeb...syrup_topic4193.html

5 pints, 1 half-pint and 1 quarter pint

Buffaloberry Syrup

http://foodsoftheworld.activeb...rries_topic4195.html

4 half-pints

Raspberry Syrup

4 half-pints

Has anyone else been keeping the canners busy?

Tas, I haven't canned in years. You sure are a productive fella!

I noticed your chokecherry jelly. The state of Missouri sells ChokeBERRY plants,which are not the same, but can be made into the same type jam and jelly. They are $.80 per plant. I chose those over the chokecherry because they are not toxic to livestock like the chokecherry is.

If you make your own, just be sure not to crush any of the pits in the syrup. Otherwise it is GOOD stuff.

Yep - any time I write on making chokecherry anything, I make sure to note that you want to treat the pits gently. This is usually very easy to do, as the pits are very hard. Even when I've used a hand-held potato masher and one of those large conical mortar/pestle mills, I've never had a problem with crushed pits.

The final results are worth the extra care, as I really can't think of anything better than chokecherry - except maybe mountain raspberries!

Damn, I know where I'm coming when the big one hits! Home canned tomato juice=liquid gold!!

Tease,
[img=http://s20.postimg.org/ebfhri8pl/pickle_001.jpg]